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Oh hey! Yep, it's officially fall. The leaves are turning to a golden shade. The light in the evening has started to fade earlier and earlier. If one stops and closes their eyes, one can feel the the shift of the summer fade to fall. One can also see the copious amounts of pumpkin spice products pop in everything from candy corn to lattes. Yeesh. When did fall become so commercial?

Well, let's not fight it and celebrate the ubiquitous pumpkin spice fad. Today let's fall right into pumpkin spice and create a Pumpkin Spice treat so super delicious, we will be saying "See ya summer and hello fall!" Introducing the delicious, amazing, heavy like a brick in the stomach Pumpkin Spice Cream Cheese Muffins.

Let me just take this opportunity to say, this Pumpkin Spice Muffin recipe is a hands down classic. Nope, I didn't create the recipe. You can find the original recipe at the blog "Crazy For Crust." I did modify the recipe a bit below. Here is a video on these Pumpkin Spice Cheese Muffin little darlings. I have also included the written directions below.

Pumpkin Cream Cheese Muffins

Makes: 12 standard size muffins

Muffin:

1 cup sugar
1/3 cup vegetable oil
1 cup pumpkin puree
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1 teaspoon baking soda
1 teaspoons salt
2 eggs
1/4 cup milk
2 cups all-purpose flour

Cream Cheese Filling:

8 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1/2 cup SuperSeedz Gourmet Pumpkin Seed {affiliate link}

Step 1: Preheat the oven to 350 degrees. Line a cupcake tin with paper liners.

Step 2: Place the sugar, oil and pumpkin puree into a large bowl and hand mix together until smooth.

Step 3: Place the ground, ginger, cinnamon and nutmeg in a small bowl. Add the baking soda and salt. Combine.

Step 4: Add the eggs, and spice mixture to the pumpkin mixture. Combine. Add 1 cup of the flour and mix. Add the milk and then add the remaining 1 cup flour. Mix until combined. Using a large spoon or ice cream scoop, fill the cupcake liners 3/4 full.

Step 5: Combine the cream cheese, sugar and vanilla until smooth. Drop 1 tablespoon of the cream cheese mixture on top of each muffin. Garnish with the pumpkin seeds.

Step 6: Bake at 350 degrees for 20-23 minutes or when a toothpick comes out clean. Let cool completely. Store in an airtight container in the refrigerator for up to 2 days or freeze in a freezer safe container.